Scorpion Sauce: A Fiery, Umami-Packed Punch for Any Dish

When it comes to bold flavors, some sauces are just in a league of their own. Enter my Scorpion Sauce, a spicy, savory, and slightly sweet punch of umami that’s ready to take your dishes to the next level. Inspired by Asian flavors, this sauce is the perfect balance of heat, acidity, and depth, making it a go-to condiment for everything from grilled meats to rice bowls and even tacos.

If you love sauces that hit hard but still bring complexity, this one’s for you. This isn’t your typical steak sauce, it’s a fusion of bold flavors that delivers more than just heat. What makes Scorpion Sauce so special? The fish sauce gives it an umami-rich and deeply savory flavor. Fish sauce lays the foundation for a complex, salty depth. This is the secret ingredient that really makes the sauce stand out. Lime juice, brown sugar, garlic, and ginger bring the perfect balance of bright acidity and subtle sweetness to round out the flavor and pack a punch. The garlic chili paste, red pepper flakes, and charred scallions bring layers of spice and smokiness.

Here are a few pro-tips for the best Scorpion Sauce. Char those scallions well, the smokier, the better! Don’t be afraid to get a good blackened char on them. You can make the sauce as spicy as you want. To maximize flavor I highly recommend using Red Boat brand fish sauce and Sambal Oelek brand garlic chili paste. It is not often that I suggest using a certain brand ingredient, but these 2 make a huge difference. If you love extra heat, add more chili paste or red pepper flakes. Of course, for a milder version, dial it back slightly. Of course you can use the sauce immediately, but letting it rest for an hour or two helps the flavors meld.

This sauce is incredibly versatile, adding heat and umami to just about anything you want. Here are a few of my favorite ways to use it. Perfect for topping grilled meats. Spoon it over steak, chicken, or pork for an instant flavor boost. Let beef or chicken soak up the bold flavors before hitting the grill. Drizzle it over fried rice, stir-fried noodles, or even ramen. Use it as a spicy condiment for tacos, lettuce wraps, or spring rolls. Use it as a dipping sauce, perfect for dumplings, egg rolls, or crispy wings.

If you’re looking for a next-level, flavor-packed sauce, Scorpion Sauce is the answer. It’s got heat, umami, acidity, and just the right touch of sweetness, all in one. Whether you’re grilling up a storm for a tailgate or just looking to add some excitement to your weeknight meals, this sauce is guaranteed to bring the fire.

Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Make with these cuts of steak:

• New York Strip Steak
• Flank Steak

Scorpion Sauce: A Fiery, Umami-Packed Punch for Any Dish

Recipe by That Griller GuyCourse: Recipes, Sauces

Servings

6

servings

Prep time

10

minutes

Cook time

5

minutes

Turn up the heat with my homemade scorpion sauce! This fiery, flavorful sauce brings bold spice and depth to steak, tacos, noodles, and more!

Ingredients

• 1/3 cup fish sauce (I like to use Red Boat brand)

• 2 tbsp cilantro, finely chopped

• Juice of 1 lime

• ½ shallot, minced

• 1 tablespoon garlic chili paste (Sambal Oelek is my go-to)

• 2 teaspoons brown sugar

• 1 teaspoon sesame seeds

• 2 cloves garlic, minced

• 1 teaspoon red pepper flakes

• 1 tablespoon ginger, minced

• 1 bunch scallions, charred over an open flame and chopped

Directions

• Place the scallions over an open flame, turning until they develop black char marks and turn bright green. This adds a smoky depth to the sauce.
• Roughly chop the scallions, discarding the white ends. Mince the garlic, ginger, and shallot.
• Combine all ingredients in a bowl, stirring well to blend the flavors.
• Keep it in an airtight container in the fridge for up to 5 days. The flavors will intensify as it sits.